Burgundy Plate

Name: Burgundy Plate
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 1/4 l Red wine (Burgundy); 1/8 l red currant juice © no longer on sale; 7-10 Tbsp !!©; 10 sheets white gelatine; 1.2 kg Burgundy smoked shoulder roast; 2-3 Bay leaves; 1 TABLESPOON Peppercorns; 750 g White cabbage; 1 collar Spring onions; 75 g streaky bacon; 8 TABLESPOONS White wine vinegar; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g Schmand; 2 TABLESPOONS Honey; 2 TABLESPOONS medium hot mustard; 1 TABLESPOON pickled green pepper; 1 sour apple; 7-10 Tbsp Lemon juice; 200 g Whipped cream; 1-2 TABLESPOONS grated horseradish (from the jar); 2 Orange baskets and herbs for garnishing; 7-10 Tbsp Salad leaves

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

1/4 l Red wine (Burgundy)
1/8 l red currant juice © no longer on sale
7-10 Tbsp !!©
10 sheets white gelatine
1.2 kg Burgundy smoked shoulder roast
2-3 Bay leaves
1 TABLESPOON Peppercorns
750 g White cabbage
1 collar Spring onions
75 g streaky bacon
8 TABLESPOONS White wine vinegar
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g Schmand
2 TABLESPOONS Honey
2 TABLESPOONS medium hot mustard
1 TABLESPOON pickled green pepper
1 sour apple
7-10 Tbsp Lemon juice
200 g Whipped cream
1-2 TABLESPOONS grated horseradish (from the jar)
2 Orange baskets and herbs for garnishing
7-10 Tbsp Salad leaves

Directions

1
Mix wine and currant juice, soak gelatine in it and warm it up lukewarm. Leave to set in the refrigerator. Put the roast in plenty of boiling water. Add bay leaf and peppercorns and cook over medium heat for about 1 1/4 hours.
2
In the meantime, clean, wash and quarter the cabbage for the salad and cut it into fine strips. Clean, wash and cut spring onions into rings. Dice bacon finely, leave out crispy, mix with cabbage and spring onions.
3
Deglaze bacon fat with vinegar and oil and bring to the boil. Season with salt, pepper and sugar. Pour over the salad and mix thoroughly. Mix sour cream, honey, mustard and pickled pepper. Wash the apple and, except for a few slices for garnishing, peel and grate.
4
Sprinkle with lemon juice. Whip the cream until stiff. Fold in horseradish and grated apple. Arrange both sauces in orange baskets and decorate. Season coleslaw again and arrange on salad leaves.
5
Cut the meat open and arrange on a plate with the sauces. Turn over the aspic, cut out small lozenges for a star, dice the rest finely and sprinkle over the meat. Serve garnished with fresh herbs.